All I am posting these days are Chutneys and stir fries. They are easy to make, quick to click and simple when it comes to narration. For special recipes, I have to sit down for an hour or so and then post it. Finding time for the virtual world sometimes get difficult, when life gets busier with other real stuff .. with your family, workplace, friends etc. Hence the reason why I am posting these simple easy recipes, to keep this page and my spirits moving . But I will be back with some special recipes very shortly, I promise ! 🙂

So ! This simple potato stew is a very popular everyday sabzi which is cooked at least once a week in every household of India. The ingredients, spices, accomplishments might be different.. but the basic recipe remains the same. It makes a light, easy and quick meal, which is nutritious and energetic. ( Read: Carbs rich , which are no way bad for the body and mind ).

Every family has their own style of making this Sabzi. My Mum used to add a lot of coriander leaves with it, which really provides this roast a distinctive and nutty flavour. Though it’s still known by the name of “Jeera Aalu”, I could happily call it “Dhaniya Aalu” as well.. meaning, potato roast with coriander. Due to the diversity of this dish, I have kept the title as version 3. For other versions of simple potato roasts check my recipes for Simple Jeera Aalu and Maharatshtrian style Aalu sabzi known as Batata Chi Bhaaji.

In this recipe, the spices are kept at minimum and no onion and garlic is used, making this an apt meal for your fasting days. I don’t do fasting, so whenever I make this, I make sure to prepare some Raita with loads of onions alongside. It really goes well with this sabzi, do try and let me know if you like it.

This time, I paired it with Daal ka Partha with Spinach raita aside. The combination was superb, making it a well-balanced meal full of Proteins , Carbs, Fats and Minerals. The recipe for Daal ka Parathais here, and Spinach Raita I will be posting very soon.

Peel the boiled potatoes, and chop roughly into equal sized cubes. Take care while boiling the potatoes, they should not turn very soft and mushy. I usually turn the gas off, a minute or two beforehand, leaving them just a bit under-cooked .. so that they retain their shape when cooked with spices. Don’t leave them half cooked though.

Heat oil in a pan and throw in cumin seeds, let them splutter. Add all the spices, green chili and ginger pieces. Fry for half a minute

Add potato cubes and mix well. Cook it covered for 2-3 minutes. Open up, stir again and check seasoning. You may sprinkle some water at this moment, may be 1-2 tbsp if the sabzi seems too dry. Cook again for 7-8 minutes covered.

Open up and check if potatoes are well cooked, with the help of a fork. Once cooked properly, add coriander leaves, mix everything well and turn off the flame.

Serve with Raita, Paratha or Poori, and pickle aside.

Some notes:

There is no hard and fast rule about the spices. You may add red chili powder if you like or increase the quantity of coriander powder. Like I said, every household has a different taste and preference. But do not get overboard with the pieces, since the whole point of having this simple sabzi is to keep meals light. And mildly spiced roasts have a different flavour altogether, am sure you would agree 🙂

If you are fasting, you may use ghee instead of oil and skip ginger.

If you are looking for more Fasting potato recipes, check these recipes: